Ever since I tried my first quinoa parfait on Labor Day, I haven’t stopped thinking about it. The texture and flavor were just right. I enjoy yogurt, but rarely plain, so I’m always experimenting with mix-ins and layers.
I was determined my next parfait would feature pumpkin.
This version includes graham cracker crumbs, which I think are underrated. I love them so much I’d sometimes eat a simple bowl of melted butter mixed with graham crumbs — basically pie crust without the filling.
Bonus points if you make your own graham crackers, though I didn’t have time this round. I hope to try that soon and share the results if I don’t eat them all straight from the oven.
One reason I adore this parfait is that it turns a healthy snack into something fun and attractive. It combines protein-rich Greek yogurt and quinoa with fiber-filled pumpkin, and a crunchy pecan topping for balance and texture.
Pumpkin Pie Quinoa Parfaits
Serves 2
Ingredients:
- 2 cups Greek yogurt
- 2/3 cup pumpkin puree
- 2 teaspoons pumpkin spice
- 1 teaspoon cinnamon
- 1/8 cup graham cracker crumbs
- 1/4 cup dry quinoa
- Pecans for garnish
Directions:
- Prepare the quinoa according to package directions. Once cooked, season with cinnamon and allow it to cool slightly; placing it in the fridge for 5 minutes works well.
- While the quinoa cooks, whisk together the Greek yogurt, pumpkin puree, and pumpkin spice until smooth.
- Divide the graham cracker crumbs between two glasses, adding about 1/4 cup to the bottom of each.
- Spoon about 1/2 cup of the yogurt–pumpkin mixture into each glass on top of the crumbs.
- Add about 1/2 cup of the cooled quinoa to each parfait, then top with the remaining yogurt mixture.
- Finish with a sprinkle of chopped pecans for crunch and serve immediately, or chill briefly before eating.
Enjoy!